Pantry Shelf Refried Bean Soup
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 lb ground beef or (12 1/2 ounce) cans white chicken meat
- 1 small onion (optional)
- 2 tablespoons chopped garlic (jarred)
- 8 ounces roasted red peppers (jarred)
- 15 15 ounces great northern beans or 15 ounces pink beans, undrained
- 15 1⁄4 ounces corn, undrained
- 14 1⁄2 ounces stewed tomatoes, cut up
- 16 ounces refried beans, any style (spicy, with chiles, etc.)
- 14 1⁄2 14 1/2 ounces beef broth or 14 1/2 ounces vegetable broth
- 1⁄2 cup salsa, any style
- 1 teaspoon ground cumin
- 1⁄4 cup fresh cilantro, chopped or 3 tablespoons dried cilantro
- 1⁄2 cup water
directions
- If using beef and onion, chop onion and brown both in soup pot.Add garlic.
- Chop red peppers and add with remaining ingredients.
- Simmer 15 minutes.
- Serve with a dollop of sour cream, crushed tortilla chips or shredded Monterey Jack or Cheddar cheese.
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RECIPE SUBMITTED BY
davianng
United States